Chunky Clam and Cacon Dip with Pita Toasts

Ingredients:
  • 1/4 lbs Chopped Bacon (about 8 slices)
  • Two 6 1/2 ounce cans minced Clams
  • Cream cheese, softened 8 oz.
  • 1/4 cup Sour cream
  • 1/3 cup Finely chopped red bell
  • Pepper
  • 3 Scallions, chopped fine
  • 2 Tbsp Finely chopped fresh basil leaves
  • 1 tsp Drained bottled horseradish
  • 1 tsp Fresh lemon juice,
  • 3/4 tsp Worcestershire sauce
  • Hot pepper sauce, to taste
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Preparation:

In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.

Serve dip with toasts or chips.

Servings: 2 cups
Source:
Submitted by: Recipe Group Member
Date:


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